Servings: 6 to 8
The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so that the intense flavors work their way into the meat. To really amp up the flavor of the brisket, broil it to a deep caramel color before you braise it. For the braising liquid, use an assertive red wine, such as Zinfandel or Syrah.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
user-5451760 The recipe for the carrots is listed separately. It's a side dish. Honey-Glazed Rainbow Carrots with Cinnamon and Cumin
There are carrots in the photograph but they are not in the list of ingredients. How many carrots and when do you add them?
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?